Know what’s on your plate
Plain risotto
Calories & nutrition facts
homemade
Nutrition facts
Per 100 g% DV- Calories 184 kcal —
- Protein 3.3 g 7%
- Carbohydrate 36 g 13%
- Fat 4.7 g 6%
- Saturated fat 0.7 g 3%
- Fibre 0.9 g 3%
- Sugars 1 g —
- Sodium 447 mg 19%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin C 0 mg 0%
- Vitamin D 0 µg 0%
- Vitamin E 2 mg 13%
- Thiamin (B1) 0.04 mg 3%
- Niacin (B3) 0.4 mg 3%
- Pantothenic acid (B5) 0.8 mg 16%
- Vitamin B6 0.04 mg 2%
- Biotin (B7) 0.4 µg 1%
- Folate (B9) 3 µg 1%
Minerals
- Calcium 9 mg 1%
- Iron 0.19 mg 1%
- Magnesium 15 mg 4%
- Phosphorus 62 mg 5%
- Potassium 73 mg 2%
- Zinc 0.6 mg 5%
- Copper 0.11 mg 12%
- Manganese 0.34 mg 15%
- Selenium 2 µg 4%
Similar foods
- Chicken risottohomemade173 kcal / 100 g
- Risottoprepared196 kcal / 100 g
- White rice vegetable risottohomemade139 kcal / 100 g
- Vegetable risottowith white rice, with salt138 kcal / 100 g
- Arborio risotto ricewhite, italian, boiled in unsalted water138 kcal / 100 g
- Plain pilau ricehomemade134 kcal / 100 g
- Mushroom risottowith white rice, olive oil and butter, with salt146 kcal / 100 g
- Barley risottocooked134 kcal / 100 g
- Shrimp risottowith white rice, with rice156 kcal / 100 g
- Cheese risottohomemade144 kcal / 100 g
Questions about Plain risotto
Which rice should you use for plain risotto?
Choose Arborio, Carnaroli or Vialone Nano rice: their starchy grains turn creamy while holding their shape. Don’t rinse the rice first, as that washes away surface starch.
How do you make plain risotto creamy without adding cream?
Toast the rice in butter or oil for a couple of minutes, then add hot stock a ladleful at a time, stirring often and letting each addition absorb before adding the next. It usually takes about 18–20 minutes; finish off the heat with butter and grated Parmesan.
Can you make risotto ahead of time?
Risotto is at its creamiest straight from the pan, so it’s best not to cook it fully in advance. For a head start, cook it until the grains are still firm, spread it on a tray to cool, then finish it with hot stock shortly before serving.
How should you store and reheat leftover risotto?
Cool it quickly, ideally within an hour, cover and refrigerate at 5 °C or below, and eat it within 24 hours. Reheat it only once, with a splash of water or stock, until steaming hot throughout.
Can you freeze plain risotto?
You can, though the grains may soften and lose some of their creamy texture when thawed. Freeze it promptly in a sealed container, thaw it in the fridge and reheat it once until steaming hot throughout.
What can you add to plain risotto to make it a meal?
Stir in cooked peas, mushrooms or roasted courgette, or top it with grilled chicken or prawns. Add cooked ingredients near the end so they heat through without overcooking.
How is risotto different from plain pilau rice?
Risotto is made by adding hot stock gradually and stirring as the rice releases starch; pilau rice is usually cooked with measured liquid and left to absorb it with little stirring. Plain pilau rice has 134 kcal per 100 g, compared with 184 kcal in plain risotto.
Source: CoFID (UK) 11-999 · per 100 g · carbohydrate per EU label, fibre excluded
